Ingredients

Instructions

In a small bowl, combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.

Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks. Grill the corncobs directly over the hot coals (approximately 450˚F) for 6–7 minutes turning every two minutes until kernels start to soften.

Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob. Sprinkle each corncob liberally with the Cotija cheese mixture, and they are ready to serve.

Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.